This rice fruit salad recipe makes a simple salad that you can use as a salad or dessert. It is a great way to use that little bit of leftover rice or vanilla ice cream. As an added bonus, it can be made ahead of time because it stores in the refrigerator for several days.
Rice Fruit Salad Recipe
1 cup vanilla ice cream, softened
1/3 cup sugar
1 tsp. salt
2 cups cooked rice, cooled
1 can (17 oz.) fruit cocktail- You can use other canned fruit*
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/8 tsp. lemon juice
1/3 cup maraschino cherries
Combine the ice cream, sugar and salt well. I know the ice cream sounds crazy, but just try it! It’s delicious! Fold in all other ingredients except the cherries. You will arrange those on top. Chill well but don’t freeze.
Before serving, arrange the cherries on the top.
*You can use fresh fruit, but it won’t store quite as long in the fridge. You could also add fresh fruit right before serving.
That sounds amazing! maybe my hubby will eat it since he is from Louisiana and loves rice! It’s still so hot here in Florida, so that sounds cool and refreshing.
I could go for some of this right now. It’s gotten hotter in the last couple of days and it would help me cook off. YUM!
This recipe is very similar to a salad a friend’s family always served at holidays, which they called Heavenly Hash. They used Cool Whip instead of ice cream, and added mini fruit-flavored marshmallows. Yummy!